After a long lent, we are finally ready to celebrate this great season with an Easter Sunday dinner. Such a celebration marks a new beginning with new life! Tunisians have no Easter on their calendars, but celebrating life and new beginnings is a tradition I remember very well.

Every spring, just around this time of year, my mom would draw pictures of all of us on the wall using grass for a tool. These drawings are a form of prayer that shows that God will keep us for another year to come. The multi colored Easter eggs are also a part of the Tunisian culture. Eggs are a universal symbol of fertility after all and they have come to mark the beginning of life.

To me, continuing the Easter tradition is very close and dear to my heart simply because it marks the start of something good, something new and exciting! As a chef, I always look for ways to celebrate with food. Food brings people of different opinions and cultures together and through it memories are made.

For this Easter Sunday, regardless of what your culture is, I have chosen to make a flavorful roast with an array of colorful vegetables because I believe simplicity should always take precedence when creating recipes. The colors of this meal are nothing short of spectacular. In a way they echo the spring carpet of vibrant colors where sprouting flowers rise to meet their new surroundings.

A good roast is very easy to make and the end result is simply delicious! Here are some of my tips to follow to insure success at your dinner table every time:

1. Whether you choose a rib roast, a bottom of the round, a top of the round or a chuck roast, always start with a well-marbled piece of meat! I like bottom of the round, but you can choose rib roast for more money or even chuck roast for less money.

2. Season the roast well with your favorite spices and seasonings! This outer coating is what gives the roast a desired crust.

3. Sear the roast on all sides in a hot pan before placing in the oven

4. Roast in a 350-375˚F preheated oven for approximately 15 to 20 minutes per pound

5. For a medium rare, the internal temperature of the roast should be at 130˚F

6. The roast MUST REST covered with a piece of aluminum foil for at least 15 minutes before carving! This step is crucial since it allows all the natural juices to stay in the roast during carving.

7. Always carve against the grain of the meat. If it is a rib roast follow the natural positioning of the bones

8. A natural jus must accompany a roast! It is easy to make and enhances this meal

Page 2 of 3 - 9. This meal is never made for individuals! Always invite family and friends to share with

10. Side dishes vary! I love roasted root vegetables and other seasonal ones

I used a Bottom of the Round and here’s how I prepared my roast! It is a favorite and one of the most delicious meals shared with my family.

Perfect Easter Roast

(Recipe serves 8)

Ingredients:

Bottom of the round roast weighing 5 pounds

1 tablespoon olive oil

1 tablespoon ground coriander seeds

1 tablespoon ground caraway seeds

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons Harissa paste

Kosher salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat a large sauté pan on medium to high heat for 2 minutes

2. Season the roast on all sides with all the spices including the Harissa paste

3. Add the olive oil to the hot pan and sear the roast on all sides; approximately 2 minutes on every side.

4. Remove the seared roast and place on a roasting pan lined with a wire rack

5. Place the roast in a 375˚F preheated oven for approximately 15-20 minutes of cooking time per pound of meat

6. If you like your roast medium rare, when it reaches 130 degrees internal temperature take it out of the oven

7. Allow the roast to rest for at least 15 minutes for all the natural juices to settle down and find their way back into the muscle tissue

8. Carve into ¼ inch slices and serve with roasted root vegetables and other seasonal vegetables.

Roasted Root and other Vegetables

(Recipe serves 8)

Ingredients:

2 carrots peeled and cut into quarters

2 parsnips peeled and cut into quarters

2 Yukon gold potatoes peeled and cut into quarters

2 sweet potatoes peeled and cut into quarters

2 red beats peeled and cut into quarters

2 cups crimini or white mushrooms cleaned

2 cups pearl onions peeled

2 cups cauliflower florets halved

8 sprigs of fresh thyme

Cooking Method:

1. Preheat a large skillet on medium to high heat for 2 minutes

2. Add the vegetables and 1 sprig of thyme in batches to create a caramel color all around.

3. Remove the caramelized batches and transfer to a roasting pan

4. Repeat step 2 and 3 until all vegetables are done

5. Roast the vegetables along with the thyme sprigs for 1 hour or until soft but not mushy

6. Serve as a side dish with the perfect Easter Roast and natural jus

Natural Jus

(Recipe serves 8)

Ingredients:

Page 3 of 3 - 12ounce can of your favorite beer (equal amount of red wine if you desire)